Lemon Chicken Soup

Name: Lemon Chicken Soup
Prep time: 10 min
Cook time: 30 h
Total time: 30 h 10 min
Yield: 6 bowls
Cuisine: American
Ingredients: 2 tbsp unsalted butter; 2 lbs boneless, skinless chicken thighs; 1 medium onion, chopped; 2 carrots, chopped; 2 stalks celery, chopped; 1 tsp salt, plus more to taste; 1 tsp black pepper; 1 tsp dried thyme; 1 tsp dried oregano; 1 tbsp fresh parsley, chopped; 4 cups chicken bone broth; 4 cups water; 3.5 oz white basmati rice, rinsed; 1–2 tbsp fresh lemon juice; Lemon wedges, for serving; 2 tbsp fresh parsley, chopped; 2 tbsp green onions, sliced

Restorative Roots

Servings

6 bowls

Prep Time

10 minutes

Cook Time

30 hours

Calories

250

Cuisine

American

Category

Dinner

This nourishing Lemon Chicken & Rice Soup is made with tender seared chicken thighs, basmati rice, carrots, celery, fresh herbs, and a bright squeeze of lemon. Searing the chicken first adds extra depth and flavor, while gently simmering everything together creates a comforting, nourishing soup that’s perfect for postpartum recovery, cold days, or whenever you need an easy homemade meal.

With both stovetop and Instant Pot instructions, this chicken and rice soup is simple to make ahead and enjoy throughout the week. The combination of protein, carbohydrates, broth, and whole-food ingredients makes it a comforting meal when your body needs something warm, satisfying, and easy to digest.

Looking for nourishing meals without all the cooking? We make ready-to-heat healing meals at Restorative Roots using carefully sourced, whole-food ingredients. Shop our collection of ready-made healing mealsand let us take one more meal off your plate.

Ingredients

2 tbsp unsalted butter
2 lbs boneless, skinless chicken thighs
1 medium onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 tsp salt, plus more to taste
1 tsp black pepper
1 tsp dried thyme
1 tsp dried oregano
1 tbsp fresh parsley, chopped
4 cups chicken bone broth
4 cups water
3.5 oz white basmati rice, rinsed
1–2 tbsp fresh lemon juice
Lemon wedges, for serving
2 tbsp fresh parsley, chopped
2 tbsp green onions, sliced

Directions

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5–7 minutes, stirring occasionally and scraping up the browned bits from the bottom.
Add the remaining salt, black pepper, thyme, oregano, and fresh parsley. Stir for about 30 seconds.
Add the chicken broth and water. Return the seared chicken thighs to the pot and bring to a gentle boil.
Reduce the heat to low, cover, and simmer for 15–20 minutes, or until the chicken is cooked through.
Remove the chicken and set aside. Add the rinsed rice to the broth and simmer uncovered for 12–15 minutes, or until the rice is tender.
While the rice cooks, shred the chicken with two forks.
Return the shredded chicken to the pot and stir. Add the lemon juice and adjust the salt to taste.
Serve with fresh parsley, green onions, and lemon wedges.

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Set the Instant Pot to Sauté. Add the butter.
Season the chicken thighs with a little salt and pepper. Once the butter is hot, add the chicken thighs and sear for 2–3 minutes per side, until nicely browned. They do not need to be cooked through. Remove the chicken and set aside.
Add the onion, carrots, and celery to the pot. Sauté for 3–5 minutes, scraping up any browned bits from the bottom.
Add the remaining salt, black pepper, thyme, oregano, and fresh parsley. Stir to combine.
Pour in the chicken broth and water, then add the rinsed rice. Stir and return the seared chicken thighs to the pot.
Secure the lid and cook on High Pressure for 7 minutes.
Allow the pressure to naturally release for 10 minutes, then carefully release any remaining pressure.
Remove the chicken and shred with two forks. Return the shredded chicken to the soup and stir.
Stir in the lemon juice and taste for seasoning, adding more salt or lemon juice if needed.
Serve with fresh parsley, green onions, and lemon wedges.